Herb Roasted Pork Loin

I made this recipe last week and was impressed with it. I do have to say though, there are a few things I would change if I make it again. First of all, the cooking time in the recipe is off. I used a smaller piece of pork and still found it needed more time than what was reccomended in the oven. And second, for me personally, I found the dijon to be too over powering. I don't like spice, so the dijon was a but much for me. My friend Rachelle suggests mixing the dijon with sour cream for all of the flavour and none of the heat. I will try that next time, or possibly use honey mustard instead.


With all of that said, the pork did turn out nicely. And the smell of the herbs in the oven was to die for. I couldn't wait to dig in! The gravy that goes a long with the roast was perfect and added the extra oomph to the roast. This would make a good meal for a dinner party. It is very pretty too.


In case you are interested in trying it out for yourself here is the link to the recipe: http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314.



Along side the roasted pork loin, I tried a recipe for Maple Dijon Carrots. It was a quick and easy way to dress up carrots.


1lb carrots , trimmed, peeled and sliced diagonally
1 tbsp margarine or butter
1 tsp dijon mustard
2 tsp pure maple syrup
1 tsp fresh parsely, chopped (optional)

1. place carrots in a saucepan and add just enough water to cover. bring to a boil and cook over medium-high head for 6 mins until tender-crisp.
2. drain carrots, then return to saucepan and toss with margarine, dijon, and maple syrup to heat through.
3. garnish with fresh parsely if desired. serve immediately.